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Reviewed Red Berry Trifle
"I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs--make sure they are at room temperature. I also cook the custard in "
Reviewed Red Berry Trifle
"I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs--make sure they are at room temperature. I also cook the custard in "
Reviewed Red Berry Trifle
"I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs (make sure they are at room temperature). I also cook the custard in"
Reviewed Red Berry Trifle
"I have made this trifle 5-6 times so far, and have gotten rave reviews on each one. The cognac cream really is the star of the show. I've never had a problem getting it to thicken up as some others have, but I've always made sure to use whole milk and the extra large size eggs (make sure they are at room temperature). I also cook the custard in"
About Me
I love entertaining at home and cooking for family and friends--they like it too! My mother was a fabulous cook and I learned a lot from her (although I'll never claim to be as good as she was). I'm always on the lookout for new recipes and The Food Network never fails to give me great ideas.
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